**3. AI in Vitiviniculture**

Viticulture is at the front line of technological disruption driven by automated, AI algorithms that integrate and learn from large complex data obtained from diverse sources both old and new. New technologies and data sources include satellite and drone remote-sensing, field sensors, and automated weather stations which are increasingly being deployed and used to enhance decision-making because of their increased availability, affordability, and reliability. For example, Palmaz vineyards in California's Napa Valley are early-adopters of BD and AI, bringing innovation and invention to the ancient art of making wine. They use monitoring and geospatial technology for guidance and decision support. This includes VIGOR (Vineyard Infrared Growth Optical Recognition) to monitor and adjust conditions in the vineyard and an intelligent wine-making assistant, FILCS (Fermentation Intelligent Logic Control System), nicknamed Felix, and STAVES (Sensory Transambiental Variance Experiment) to monitor wines as they age in the barrel [11]. New decision-support tools have also been developed that use BD and AI technology provided by Sippd*TM* and Vitiapp*TM* [12, 13]. There are aspirations even to build an AI system (i.e., a Turing AI taster) that can out-perform a wine expert? [14]. Sippd offers a commercially-available, personal sommelier that uses AI to help consumers discover wines based on taste and budget, with personalized wine recommendations. VitiApp*TM* is a pre-commercial web-based application for supporting decisions about vineyard management. It includes environmental data (weather, soil) to describe conditions influencing grape yield and fruit composition, cloud computing to integrate multiple data streams from a diversity of vineyard sensors and weather forecast data. It provides vineyard patch-specific awareness of weather-based risks for each selected management issue: botrytis/powdery/downy disease, and frost/chilling/heat accumulation, wind, rainfall, soil moisture and/or spraying conditions.

While often used interchangeably, viti-culture refers to the science, study, and production of grapes, whereas vini-culture is specific to grapes for winemaking; when combined is vitiviniculture. According to the International Organization of Vine and Wine (OIV), sustainable vitiviniculture is a â€œglobal strategy on the scale of the grape production and processing systems, incorporating at the same time the economic sustainability of structures and territories, producing quality

products, considering requirements of precision in sustainable viticulture, risks to the environment, products safety and consumer health and valuing of heritage, historical, cultural, ecological, and landscape aspectsâ€ (see [15] and references therein). While sustainable wines are currently a niche market, they are increasing in number, and consumers are willing to pay a premium for sustainably produced wines. Actions and guidance need to incorporate uncertainty and be fine-tuned to the local conditions and impacts. Grapevines phenotype (terroir), canopy microclimate, vine growth and physiology, yield, and berry composition all contribute various attributes to wine and the degree to which it reflects its varietal origins and signature characteristics or typicity [1]. Vitiviniculture management is likely to become more complex. There are also stringent rules and regulations linked with production certification schemes and labelling systems for vineyards that apply organic, sustainable, biodynamic practices that include reducing environmental risks. The Summerhill Pyramid Winery based in Kelowna, British Columbia, Canada, for example, was certified in both organic under Canadian organic standards (PACS # 16-077, COR Section 345) in 1988 and Demeter biodynamic certification in 2012. Timely, suitable, and cost-effective adaptation strategies and enhanced foresight are crucial to support the complex dynamics and management of vitiviniculture.
